RESTAURANT & BAR CONCEPT DEVELOPEMENT

We develop your restaurant or bar concept from A – Z including concept definition, concept pillars such as food & beverage program, interior design, functional bar and kitchen planning as well as corporate design, operating equipment, etc. Our goal is to create turnkey-framework for successful, approachable and uncomplicated gastronomic experiences with finess.

FOOD & BEVERAGE CONSULTING

Our food & beverage consulting services include operational, strategic and performance analysis as well as redefining and fine tuning your food & beverage business. In addition we offer organisational assistance as well as consulting services in quality standards and management, controlling and staffing.

FOOD & BEVERAGE CONCEPT PLACEMENT & PLANNING

Helping you (re-)developing your available food service spaces (for example in retail, waiting halls, shopping areas) into real culinary places of their own, by selecting the right mix of food & beverage concepts from successful multiple and single concept operators, licensors and franchisors. Many of which are still kept a best secret. Our objective is to increase dwelling time, customer spending and experience by combining a matching and targeted offer, design, commercial model as well as subsequent activities.

TRAINING OFFER

In cooperation with Reburg & Partners, a consultancy firm dedicated to the hotel and tourism industry, as well as Top Gahn Quality Coaching, a coaching and consulting company specialised in hospitality and travel, we offer a wide range of training opportunities (catalogue in German only for the time being). Please browse through below catalogue for more detailed information.
FURTHER REFERENCES
Restaurant Schwarz & Weiz for Sofitel Munich Bayerpost: Fine Dining Concept
Goldochs Brauerei: Prototype-Development for Pub & Casual Dining Concept
Contemporary Bavarian concept for Paulaner Bräuhaus Consult – Microbrewery Concept
Kosmos Lüdenscheid, consulting to Interior Design, Kitzig Interior Design: Dining Concept
Schlosshotel Fleesensee, consulting to Interior Design, Kitzig Interior Design: Dining & Bar Concept– Food & Beverage
7 Pines Restaurant, Spain, functional Planning to Kitzig Interior Design: Outdoor Bar Concept
Leander, Bremen, Dining Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
GOP Bar Münster, Bar Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
Livingroom, Bochum, food & beverage Concept to Kitzig Interior Design: Dining Concept
Ev. Hospital Mettmann, Canteen Concept – Food & Beverage Planning
Anderbar Bochum, Bar Concept – Food & Beverage Programme
FURTHER REFERENCES
Restaurant Schwarz & Weiz for Sofitel Munich Bayerpost: Fine Dining Concept
Goldochs Brauerei: Prototype-Development for Pub & Casual Dining Concept
Contemporary Bavarian concept for Paulaner Bräuhaus Consult – Microbrewery Concept
Kosmos Lüdenscheid, consulting to Interior Design, Kitzig Interior Design: Dining Concept
Schlosshotel Fleesensee, consulting to Interior Design, Kitzig Interior Design: Dining & Bar Concept– Food & Beverage
7 Pines Restaurant, Spain, functional Planning to Kitzig Interior Design: Outdoor Bar Concept
Leander, Bremen, Dining Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
GOP Bar Münster, Bar Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
Livingroom, Bochum, food & beverage Concept to Kitzig Interior Design: Dining Concept
Ev. Hospital Mettmann, Canteen Concept – Food & Beverage Planning
Anderbar Bochum, Bar Concept – Food & Beverage Programme

EXPERIENCE

Together, Jan Smeets and his team have over 20 years of international hospitality experience – to

name a few, the UK, the Netherlands, Australia, Germany, China, New Zealand and South Africa were

some of the stations of the world. During this time extensive knowledge in restaurant & bar concept

development, operation as well as management in both, casual and luxury establishments has been

gained, also when it comes to licensing, expansion-planning and international multi-unit outlet

management. You are in capable and safe hands – with great expertise!

EXPERIENCE

Together, Jan Smeets and

his team have over 20

years of international

hospitality experience –

to name a few, the UK, the

Netherlands, Australia,

Germany, China, New

Zealand and South Africa

were some of the stations

of the world. During this

time extensive knowledge

in restaurant & bar

concept development,

operation as well as

management in both, casual

and luxury establishments

has been gained, also when

it comes to licensing,

expansion-planning and

international multi-unit

outlet management. You are

in capable and safe hands

– with great expertise!

SOME OF HIS STATIONS WERE

Expansion & Development as well as

Senior Project Manager

Paulaner Brauhaus Consult

Director of Food & Beverage

Sofitel Munich Bayerpost

Operations Manager

Grande Provence Heritage Wine Estate

Six Sigma Black Belt Manager

Sheraton Frankfurt Hotel & Towers

Assistant Director of Food & Beverage and Food & Beverage Analyst

the Westin Grand Munich

Bar Manager

Shangri-La China World Hotel

SOME OF HIS STATIONS WERE

Expansion & Development as

well as Senior Project

Manager

Paulaner Brauhaus Consult

Director of Food &

Beverage

Sofitel Munich Bayerpost

Operations Manager

Grande Provence Heritage

Wine Estate

Six Sigma Black Belt

Manager

Sheraton Frankfurt Hotel &

Towers

Assistant Director of Food

& Beverage and Food &

Beverage Analyst

the Westin Grand Munich

Bar Manager

Shangri-La China World

Hotel

LET’S TALK… WE ARE LOOKING FORWARD TO HEAR FROM YOU!

JAN SMEETS
RECIPE FOR CONCEPT
RESTAURANT & BAR
CONCEPT DEVELOPEMENT
VON-SIMOLIN-STRASSE 8
82402 SEEHAUPT
GERMANY